Fluffy Vegan Buttermilk Pancakes
 
Prep time
Cook time
Total time
 
Extra fluffy vegan buttermilk pancakes made from a combination of almond milk and fresh lemon juice to create an easy vegan buttermilk! These simple pancakes require only a handful of basic ingredients and a few minutes to make.
Author:
Recipe type: Breakfast, Brunch, Pancakes
Cuisine: Vegan
Serves: about 12 medium pancakes
Ingredients
  • 1½ cups unsweetened plain almond milk
  • 1½ tablespoons fresh lemon juice
  • 1 chia egg (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • coconut oil, for greasing the pan
  • for serving (optional): maple syrup, vegan butter, cashew yogurt, fresh fruit
Instructions
  1. Prepare your vegan buttermilk: Whisk together the almond milk and lemon juice in a medium bowl. Set aside for 10 minutes (the milk should curdle).
  2. Prepare your chia egg: Combine the ground chia seeds and warm water in a small bowl. Set aside to thicken for 2-3 minutes.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add in the vegan buttermilk and chia egg. Mix until just combined, being careful not to over-mix.
  4. Heat a large, non-stick frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter (about ¼ cup at a time) onto the pan, using a spoon to gently form the batter into a round circle if necessary. Cook the pancakes for 2-3 minutes per side. You'll know the pancakes are ready to be flipped when little bubbles form and hold their shape.
  5. Serve with a pat of vegan butter, cashew yogurt, a pour of maple syrup, and/or fresh fruit.
Notes
This batter will be thick and fluffy. Stir in a splash more almond milk to thin it out if it becomes too thick as it sits.

For an extra cozy flavor, add ½ teaspoon (or more!) of cinnamon to your dry ingredients.

Feel free to replace the chia egg with a flax egg (1 tablespoon of freshly ground flax seeds mixed with 3 tablespoons of warm water, let sit for 5 minutes to thicken).

Coconut nectar makes a great low-glycemic alternative to maple syrup.

Adapted from my Favorite Vegan Pancakes Recipe.
Recipe by at http://www.picklesnhoney.com/2018/03/13/vegan-buttermilk-pancakes/